Chili Lime Tuna CakesDifficulty: Easy
An easy go-to recipe, delicious served alongside a salad, in a bun, or plain. Store in the fridge for up to five days, then store in the freezer.
2 5oz cans chili lime tuna
2 large eggs
6 tablespoons almond flour
1/4 cup minced onion
2 small cloves garlic minced
- Combine all ingredients for tuna cakes in a mixing bowl and whisk with a large fork until all ingredients are well combined.
- Heat a skillet over medium heat on the stove. Once the pan is hot, grease generously with avocado oil. Separate the tuna mix into 8 equal round balls. Set the tuna balls on skillet and press down to form 3/4″ tall cakes (about 2″ in diameter) . Cook over medium heat for 1-2 minutes on each side (until golden).
- Serve with salad, buns, my homemade ranch, or eat it plain!